Almond and Lemon Cloud Cookies

Almond and Lemon Cloud Cookies

Adapted from The King Arthur Flour Baker's Companion and JoytheBaker

Ingredients

Makes 24 cookies

10 oz / 285 gr almond paste

1 cup / 7 oz / 200 gr brown sugar

¼ teaspoon fine grain sea salt

2 large egg whites, lightly beaten

1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)

zest of one lemon

24 unblanched almonds

Powdered sugar for topping

Directions

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper, set aside.

In a small bowl combine sugar, lemon zest and vanilla seeds. Using your fingers work the zest and vanilla into the sugar.

In a medium bowl, blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly. This is best done using a stand mixer with a paddle attachment (I used my fingers and it worked perfectly).

Add the beaten egg whites gradually, while mixing, to make a smooth paste.

Scoop the dough by tablespoon onto the prepared baking sheets.

Sprinkle the cookies with powdered sugar, then use your fingers to press an indentation into the center of each cookie. Place one almond in each indentation.

Bake the cookies for 20 to 25 minutes, until they’re brown around the edges. Remove from the oven, and let them cool right on the baking sheets.